Monday, March 28, 2016

Recipe: Okra Poriyal

This recipe is hands-down a family favorite. We all love okra, especially my daughter, who specifically requests this dish! This recipe is lightly spiced, and the okra is wonderfully crispy. The longer you let it brown, the more tasty it will become! Okra also decreases in size as it is cooked, so make sure to make more than normal! It is important to note that okra will get mushy if you fuss with it too much (similar to potato). When it is browning, stir it sparingly. This is a typical Tamil dish that any South Indian will adore.

Madh Mama's Okra Poriyal

- 3 tbsp. oil
- 2 tbsp mustard seeds
- dash of asafoetida
- 2 dry red chillies
- 10 fresh curry leaves
- 4 cups chopped okra
- 1/2 red onion, chopped
- 1/4 tsp turmeric
- 1/4 tsp chilli powder (or more to taste)
- salt, to taste


Chop the okra into small round pieces and chop the onion.

Heat up the oil and mustard seeds over medium heat.

When the mustard seeds start to crackle, add the asafoetida, dry red chillies and curry leaves. Sauté for 10 seconds.

Add the okra, toss, and cook for 15 minutes, giving a brief toss only every 5 minutes.

Turn the heat down to a notch below medium. Add onions, turmeric, and toss. Cook for another 25 minutes, tossing only every 5 minutes.

Add chilli powder and salt, and cook for an additional 5-10 minutes, until nicely browned.

And voila!

This recipe goes well along with roti/rice, a tasty Sambhar and a boiled egg! It also goes nicely with Rasam.


1 comment

  1. I love this! I make this at least twice a week, this is rich in calcium too. Another variation for you to try is to slit these in the middle, not fully, and stuff them with a bit of turmeric, garam masala,salt mixture and sautee them on a pan, after they are fully cooked, add a bit of lime juice, and voila! you will have stuffed bhindi..


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